Polenta-Parmesan Cookies
- Level: Easy
- Yield: About 48 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 52
- Total Fat
- 2
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 10
- Sodium
- 31
- Total: 1 hr 30 min
- Active: 35 min
Ingredients
1 cup all-purpose flour
3/4 cup fine yellow polenta or cornmeal
1 1/2 teaspoons freshly ground black pepper
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, at room temperature
1/3 cup granulated sugar
1/2 cup finely grated parmesan cheese (preferably on a Microplane)
1 large egg
3 tablespoons white sanding sugar
Directions
- Whisk the flour, polenta, 1 teaspoon pepper, the baking powder and salt in a small bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 1 minute. Beat in the cheese, then the egg. Mix in the flour mixture until the dough just comes together.
- Divide the dough between 2 sheets of plastic wrap. Shape each piece into a log and wrap in the plastic. Press the sides of the logs against the counter to form compact square-sided logs, about 7 inches long and 1 inch wide. Freeze the logs until firm, about 45 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir the sanding sugar and remaining 1/2 teaspoon pepper in a small bowl. Trim the ends of the logs. Cut into 1/4-inch-thick slices and arrange 1 inch apart on the prepared pans. Sprinkle with the sugar-pepper mixture.
- Bake, switching the pans halfway through, until the cookies are crisp and golden on the bottom, 12 to 16 minutes. Let cool completely on the pans.